A (Pork) Shoulder to Lean On

Dear Reader,

This past week and half has sped by so quickly. The holiday season is now over and I feel as if I never really got in the spirit, and now, it's too late. Our Christmas tree has been taken down, ornaments put away, and all of the holiday festivities are over. I always get a little blue from January - April, since these are the hibernating months in NYC. When winter really sets in and snow storms pass through overnight. When it's so cold that going out for a quick walk is just out of the question. The good news is that these are the perfect months for hearty stews and meats, roasted vegetables and even more dinner parties since going from house to house sounds so much nicer than going from venue to venue in the bitter cold.

Braised Pork Shoulder Goodness

Today, E and I decided to have a lazy day (these come all too often) and stay in instead of running much needed errands. We put on two pots of coffee, watched Sons of Anarchy and snuggled. Since we were staying in all day I decided to braise some pork shoulder in the oven, as inspired by a friend of mine when we visited her house. I've been trying to think of more dishes that could be made in bulk and saved for lunches and leftovers and affordable protein is always a plus. Pork shoulder (also known as pork butt) is relatively cheap at about $1.50-$2.00 per pound. For a healthier option, you can purchase pork shoulder raised without antibiotics for about $4.00-$4.99 per pound and still make a large amount without breaking the bank.

Braised pork shoulder is great because the actual prep time is very minimal, it's cheap, it can last for a long time, it's versatile and it's very difficult to mess up. I researched a few recipes and ended up making my own, but really, almost anything goes. This recipe is meant to be a guide, feel free to substitute with whatever you think will work. The Kitchn has a great post on the different ways to cook and use pork shoulder.

Quick Homemade Dinner - Thai Curry Night

Dear Reader,

Tonight was one of those nights that was so similar to every other weeknight. I got into my car and raced home, starving, stomach eating into itself and I was angry at the world for putting so many obstacles in between me and my next meal. This is what hangry looks like. Hungry + Angry = Hangry. That's me at 6:00 p.m. The stomach rumbles usually start rolling in at around 4:00 p.m. where I then reach into my stash of Trader Joe's trail mix. By the time I'm on the road I've become an entirely different being. This. is. serious.

Nights like these mandate meals that are quick and easy to prepare, yet are still healthy, delicious and filling (for the very hungry man that lives with me). One such meal is my version of Red Thai Curry, a dish that is seemingly complex but is actually quite simple. Prep time is about 20 minutes (give or take) and ingredients can all be found at your local grocery store. Except for one ingredient, fish sauce, that is usually found in any Asian market.

Red Thai Curry
Makes enough for 3-4 bowls

Ingredients

1 14 oz. can of coconut milk (I use light coconut milk - you can use regular)
1 tablespoon of oil
2 cloves of garlic, minced
2 bay leaves
1 cup of broth (chicken, beef or vegetable. If you don't have broth, you can use water instead)
2 tablespoons of red curry paste (you might want to add more curry paste as you taste test)
2 tablespoons of fish sauce (you might want to add more fish sauce as you taste test)
2 chicken breasts, diced
Mixed vegetables (I like to use broccoli, squash and carrots, but you can substitute with whatever you like)

Start by opening the can of coconut milk and setting it aside. You will need to reach for this quickly in the early stages, you'll see. In a saucepan, pour in the the oil and wait until it gets hot on medium heat. Then add the minced garlic, stirring until aromatic. Add the red curry paste, stirring quickly until the paste begins to loosen and spread. Careful, the oil with the paste will start "popping" and you may get hot paste shooting out at you! I like to mix for a few seconds, then quickly pour in the can of coconut milk, the broth, fish sauce and bay leaves and close the lid. If you haven't diced the chicken yet, you can do so while the liquid goodness continues to heat. Once the chicken is diced, add it to the liquid and simmer. After about 6-8 minutes, add in the vegetables and continue to simmer. Squash tends to cook quickly and gets mushy, so if you want to put it in a minute after the harder vegetables, do so, however, I tend to just put everything in at once.

Thai Coconut Milk Curry

So much of this recipe depends on your preference for the curry flavor. Taste test after the chicken has been cooking for at least 8 minutes. I usually end up putting a bit more curry (1/2 tbsp) and sometimes a bit more fish sauce. Once the veggies are soft, turn off the heat. Pour over a bowl of brown rice (or white, up to you), mix, and eat. Bon appetite!

There are a lot of versions of this recipe out there and I have tried a few. But in my opinion, a lot of the additional fuss doesn't make a huge difference for me, especially if I want this to be an easy go-to meal during a weeknight (and during my hangry moments). You can substitute tofu for the chicken. I take this opportunity to pack on the vegetables and like to include snow peas, cauliflower, etc. since this is one of the ways I can trick E to eating more veggies, and since he is also eating the broth a lot of the nutrients are still being consumed. Basil, lime basil, bamboo shoots, bell peppers and potatoes are also some additional flavors and veggies commonly included.

Pistachio Pound Cake and Other Happenings

Dear Reader,

Time has been passing all too quickly in my little corner of the world. Halloween has already gone and November is here. Soon, with all the prepping and flurry of holiday festivities, it will be 2015 before you know it. I have developed a habit of counting time, a form of holding on, which I can't decide if it makes me more mindful and aware of time, appreciative, even, or if I am dreading the passing of time, mourning the loss of my "youth" (that has been long gone, I seem to also be struggling with denial). What I know is, the more you try to hold on the faster time seems to go and I have been trying to adopt the attitude of "life is short". Because it is, dear Reader. Take it from someone who has been carefully monitoring it. It goes by in a pinch.

Pistachio Pound Cake

Fall weather to me triggers pies, loaves of bread/pastries, and hearty stews. When I was a little girl, my father frequently baked a killer banana bread and zucchini bread. Until I was too old, I thought he had cleverly invented zucchini bread and swore that he was a culinary genius of his generation. Clearly he did not invent zucchini bread, but I still believe that his culinary endeavors were adventurous and exciting for a man of his age and circumstance. Pound cake was another one of his favorites, and so in memory of my "youth", I bring you Pistachio Pound Cake. Happy fall weather!

Pistachio Pound Cake - adapted from Leite's Culinaria

I substituted the granulated sugar with Coconut sugar, and used european unsalted butter. I also did not bother with the frosting since we planned to eat it over days for breakfast with coffee. E and i found the cake to be quite dense and a little flaky, but not as moist as I am used to for pound cake. Mr. David Leite has informed me that the lack of moisture may be due to the sugar substitution. Still, i loved the nutty texture added to my morning feed and found it to be a treat.

The Butcher, The Baker ...

Dear Reader,

We have been having some chilly and rainy fall days over here in Brooklyn, NY, but fall days in NYC are almost never wasted in my book and I love them all the same, just because they are part of the very few days that make up my favorite season. With that said, those grey days seem to be made for curling, cozying and cuddling into a favorite throw blanket and binge watching tv show after tv show, or book after book. Days like these call for something homemade and warm, like tea and a nice big piece of fluffy buttered toast. Toast! Aha! Says the brain. We shall make toast, and we shall make it chewy and soft just like the big loaves you can get at almost any Asian bakery. Have you tried them? If not, please do yourself this one great favor and go to your closest Asian bakery and buy a loaf. You can toast them, eat them plain, pull them apart - they are just pillowy and magnificent and so perfect. A statement toast, really. French pastry, I'm sorry, but you ain't got nothin' on Asian bread, a.k.a. Milk Bread, a.k.a. Hokkaido bread.

Fresh made Milk Bread for Saturday morning toast.

Here are two recipes. I have tried the NY Times version and may try the Food52 version next. I won't even attempt to write out the instructions since baking bread is quite a sensitive topic and instructions should be followed very closely.

Japanese Milk Bread Recipe - from the NY Times
Hokkaido Milk Bread Recipe - from Food52

My first batch (pictured above) came out fabulously. I baked into the night and it was well worth it. My second batch...not so much. I doubled the batch in order to get 2 loaves but something must have gone wrong. Lesson learned. If you are a fan of good bread, please make this. And make frequently.

What's for Dinner Tonight?

Dear Reader,

There are some days spent in Brooklyn where everything seems to just make sense. Work. All is well. Like putting that last piece of a puzzle together and looking with sudden clarity at the “big picture” – ohhh, so that’s what I spent hours upon hours sifting through cardboard cutouts for! All the good and bad had and to be had makes sense on this very day. 

I’m so very thankful for such days because it’s when I feel most grateful for my life and I certainly do count my blessings. This week, E and I went for a long walk through our neighborhood, hobbling through cobblestone streets and maneuvering through tourists admiring the NYC skyline (a picture never does it justice, does it?) and our conversations tend to always center around the same vibe. We are so blessed. Even when facing the worst of circumstances, I am so thankful to E for keeping my mind in a high spirited place filled with gratitude instead of resentment or disturbances of my peace. It’s in these moments where we are often overwhelmed with joy and with a real need to celebrate life.

And I have a tendency of celebrating such said life by throwing dinner parties.

What's for Dinner Tonight? Double Crunch Honey Garlic Chicken Breasts

Yum. It's Friday afternoon, the weekend is so close yet so far due to the unbearable amount of research and writing I have to do for the next few days. But it's ok. Who cares. The weekend is near! It's been a rough few weeks (few months, rather). Tonight is dinner plans with some girls from law school. I haven't seen them in a while so it's exciting to see what everyone has been up to for the last 3 years! Dinner, drinks and then a small show later on tonight. On another note, I was perusing Pinterest, like I usually do, and came across a recipe for Double Crunch Honey Garlic Chicken Breasts. Uh...drool? I want these immediately. I've been trying to "diet" because I've gained 10 pounds since my wedding. For a woman of my height, 10 pounds is not nothing. It's some serious packing and now I really need to lose some of the excess weight. This only makes me want to eat that chicken more. I think the original recipe is with pork, but chicken is an easy and healthier substitute. Happy eating! Maybe I'll try this on Saturday night when the bestie comes over and cuts my hair. Wine, chicken and hair cutting could be a bad combo. Or a really fun one! Have a great weekend!

You can find the recipe here: Double Crunch Honey Garlic Chicken Breasts

Closer to Free

h my, what a week! We are coming to a close of a very intense case and I see my freedom on the horizon. So close! I've been trying to get back on the horse with wedding planning and have a hair and makeup trial this Friday. This may be a dumb idea, but I think I'll be going with the same makeup artist a friend of mine used, and she was NOT happy on her wedding day. Well, to be fair, she wasn't happy because the agency sent over a different person from her trial to do her hair, and it just wasn't coming out right. My conversation with the artist went something like this: "Remember, I was in the bridal party of the bride who hated her hair and cried?" Hm. You'd think I'd get the hint. BUT, they've had some great reviews in the past, and I recently saw pictures of a bride whose hair and makeup I loved, and this artist happened to have worked on that job. So...I'll chalk it up to a mistake. And at the end of the day, the bride liked her hair. It was just a struggle to get there.

In other non-wedding news, I have a serious shopping bug. I really want to buy something...that's not for the wedding. Obviously, I can't buy anything expensive and will have to satisfy my craving by going to Forever 21 or H&M or ooh, Uniqlo, and going nuts. Then return everything.

And lastly, I have a strong desire to make some of these over the weekend.

{gorgeous strawberries}

{light and buttery biscuits}

~Strawberry Shortcake a la Heart of Light~
Aren't her photos scrumptious? Strawberries have been very cheap as of late, and I plan on doing some damage. A friend of mine suggested using a oatmeal cream, which is popular in Sweden and supposedly very very delicious and "healthy" (or rather, healthIER than regular cream). Hopefully I will get to this.

Recipes of the Week!

ust when I thought I was finally catching up with my life I take a look at the calendar and see that there is only one week until Thanksgiving! I can't believe it, time sure flew by! November has been quite a busy month for me. I volunteer 2 days a week for a couple of hours at a non profit organization in Brooklyn and I tutor a 7th grader in New Jersey. The commute alone is very long and eats up a large chunk of my days. Plus, the boyfriend and I have had 3 groups of visitors within a month (2 back to back for a total of 10 days) and we also went to Puerto Rico less than a month ago! Whew!
One of the ways I regroup is by cooking. I won't have a chance to do any of that until this weekend but I'm looking forward to trying some new recipes. I want to try a new pumpkin bread recipe, the Downeast Maine Pumpkin Bread, and stock up on some jars of my own marinara. This time, I'm going to take a stab at incorporating this recipe with my own.
But til then, take a look at Heart of Light's post on making your own pasta. It sounds so amazing!

{Photograph from Heart of Light}